If you’re after a quick and easy dessert without using your oven, try this delicious instant pot blueberry cobbler 🫐. This is a great recipe to make for a special occasion or just for a family dinner. It’s quick and easy to whip up in your Instant Pot (or other electric pressure cooker) and can be served with ice cream or whipped cream for a delicious dessert.
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How to make blueberry cobbler in an Instant Pot
This easy dessert is perfect for the whole family and can be made with only a few ingredients. Making a cobbler in an electric pressure cooker is a convenient way to make a baked dessert without needing to turn your oven on (or if your oven is occupied by the main course).
Cooking desserts like blueberry cobbler in an Instant Pot is quick and easy, but sadly you are never going to get the same crisp results that you would get with an oven-baked cobbler (or this air fryer blueberry cobbler).
However, that is nothing that a few minutes under a hot broiler won’t fix, so if you are after a crispy cobbler topping then you will definitely want to take this optional step once it has finished in the pressure cooker.
Scroll down for the printable card for this Instant Pot blueberry cobbler recipe, or read on for all the details!
This recipe is the perfect size for 2. I use a small soufflé dish which is around 5 inches in diameter by two inches tall. It has a capacity of around 2 cups.
You can easily double the quantities in the recipe if you want to make a larger cobbler using a 7×7 inch square or 8 inch round baking dish, just make sure it has a capacity of at least 4 cups. Check out my Instant Pot peach cobbler recipe for quantities.
I use a 6 quart (5.5L) Instant Pot, and so add 1 cup of water for the pressure cooking. If you have an 8 quart Instant Pot then use at least 2 cups of water. For other sizes or other brands, check your manual to find out the minimum liquid requirement.
For quantities see the recipe card below
Blueberries: you can use fresh blueberries or frozen. If using frozen blueberries, defrost them for a minute or two by rinsing under warm water in a sieve. They do not have to be completely defrosted. You could also use any other fresh berries that you have to hand, raspberries or blackberries also make an excellent cobbler. Or try making a blueberry apple cobbler by using half a cup of each fruit.
Sugar: This recipe uses regular granulated white sugar, but you can swap in any other type of sugar you like. Soft brown sugar or coconut sugar are both great options.
All purpose flour: required to make the batter. Don’t use strong flour or bread flour as this will give you chewy batter.
Baking powder: This is required for the cobbler batter to rise as it is cooking. (Important: use baking powder not baking soda).
Milk: To make the batter. I use regular full-fat dairy milk, but half-and-half is also fine. I haven’t tried using a plant-based milk in this recipe yet, but if you try this please let me know how it goes in the comments below!
Melted butter: Use good quality butter if you can as the beautiful buttery crust is a really key part of this dish. I use a microwave-safe container to make this Instant Pot cobbler, so I just pop the butter in the dish and microwave it for a few seconds before assembling the cobbler.
Lemon zest: balances out the sweetness of the blueberries and brings a wonderful freshness to the dish. You could use spice if you prefer, try ground cinnamon or nutmeg.
Step 1: Prep the Instant Pot. Place the trivet into the Instant Pot bowl, and add 1 cup of water for a 6 quart Instant Pot, 2 cups of water for an 8 quart Instant Pot (check your manual for other sizes and brands).
Step 2: Prepare the filling. Place blueberries in a medium bowl with the sugar for the filling and lemon zest (and spices if using), mix thoroughly and set aside while you make the batter.
Step 3: Make the batter. Melt the butter (~30 seconds in the microwave) and place in a 7-8 inch baking dish or pie dish (at least 2 inches deep). Mix the flour, sugar for the batter and the baking powder together with the milk into a thick batter.
Step 4: Assemble the cobbler. Pour the batter on top of the melted butter, then place the blueberry mixture on top.
Step 5: Cover and seal the baking dish with kitchen foil, and carefully place it onto the trivet inside the Instant Pot. Place the Instant Pot lid on top with the valve set to ‘sealing’.
Step 6: Pressure cook blueberry cobbler. Set the Instant Pot to pressure cook for 20 minutes on HIGH, then allow it to naturally release for 10 minutes before using quick release to release the rest of the pressure. When the float valve drops, open the Instant Pot and carefully remove the blueberry cobber dish from the Instant Pot (use oven mitts). Carefully remove the foil.
Optional Step 7: To crisp up the top of the cobbler, place it under a hot broiler for 5-10 minutes until it is golden brown and crispy.
You can serve this blueberry cobbler hot or cold, but either way, add a nice big scoop of vanilla ice-cream (or whipped cream) to the top before serving.
Storing and reheating
Store any leftover cobbler in an airtight container in the refrigerator and use within 3-4 days.
You can reheat the cobbler in the the microwave, for around 1 minute on HIGH.
Instant Pot blueberry cobbler recipe card
How to make blueberry cobbler in an Instant Pot.
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- Ground cinnamon
- 1 tablespoon butter
- ¼ cup all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- 3 tablespoons milk
- Place the trivet into the Instant Pot bowl, and add 1 cup of water [Note 1].
- Place blueberries in a bowl with the sugar for the filling and set aside.
- Melt the butter [Note 2] and place in a 6 inch baking dish or pie dish [Note 3].
- Mix the flour, sugar for the batter and the baking powder together with the milk into a thick batter.
- Pour the batter on top of the butter, then place the blueberries on top. Sprinkle some ground cinnamon on top of the blueberries.
- Cover and seal the baking dish with kitchen foil.
- Carefully place the baking dish onto the trivet inside the Instant Pot, and place the lip on top with the valve set to sealing.
- Pressure cook the blueberry cobber for 20 minutes on HIGH, then allow it to naturally release for 10 minutes.
- Carefully remove the blueberry cobber dish from the Instant Pot (use oven mitts).
- Optional step: To crisp up the top of the cobbler, place it under a hot broiler for 5-10 minutes until it is browned to your liking.
- Serve topped with heavy cream or a scoop of vanilla ice cream. Enjoy!
- Use 1 cup of water for a 6 quart Instant Pot, 2 cups of water for an 8 quart Instant Pot.
- If using a microwaveable baking dish then melt the butter in the microwave - approx 30 seconds.
- Choose a deep pie dish, a large ramekin or souffle dish is ideal.
Amount Per Serving: Calories: 311Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 181mgCarbohydrates: 63gFiber: 3gSugar: 45gProtein: 3g
Nutrition information is an estimate and provided for informational purposes only.
You may also like:
- Instant Pot apple cobbler
- Instant Pot oatmeal
- Microwave chocolate fudge cake in a cup
- Air fryer baking and desserts
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